when butter and oil are shimmering (don’t overheat) add chicken thighs and brown evenly on both sides, approx. 4 min. per side

remove chicken thighs to a plate and loosely cover

add remaining 1/2 tablespoon mushroom/sage olive oil, chopped onions and sliced mushrooms to pan and sauté for 10 minutes or until onion is translucent/browning slightly and mushrooms have released their juices

add garlic and sauté for 2 minutes

at this point deglaze the pan with 1/2 cup low sodium chicken broth and scrape up any browned bits

return chicken thighs to pan, cover and simmer on medium for approx. 35 min. or chicken is cooked through

serve chicken thighs and mushroom/sage sauce over polenta, quinoa, couscous or risotto and garnish with a whole sage leaf.

NOTE: i prefer to serve this very juicy chicken/mushroom dish over soft polenta. i keep the polenta preparation simple by adding caramelized shallots and shaved asiago or crumbled gorgonzola. either of these cheeses pair nicely with the sage/mushrooms.

welcome to color my kitchen!

i’m elena and i invite you to brighten your kitchen with color and food using the earth’s bounty, tasty and healthy recipes. stir in plentiful humor, entertaining friends and family, music, vibrant seasonal ingredients and simmer together into a passion for all that you create in your kitchen.